Centerplate is known for customizing menus to fit the client’s ideas and budget for their dream wedding reception. Of course, we offer standard menus to choose from, but it’s always fun to create your own menu to go with your surroundings.
I would suggest scheduling a tasting of the food from the caterer prior to the reception. This will give you an opportunity to meet the chef and staff beforehand. This will also enable you to make any changes or suggestions to the menu selections, and you will know exactly what to expect on your Big Day!
Probably the toughest, yet most important part of the planning process is deciding on the menu. Just remember, it’s almost impossible to please everyone that will be attending. It is helpful to get as much information as possible at the time you send out invitations by having a spot for the guest to check for any food allergies, religious restrictions or children attending. Most caterers will have a suggested menu for children 10 and under such as chicken fingers and macaroni & cheese. Don’t forget about substituting a fresh fruit cup in place of the salad!
The time of year can make a dramatic impact on your presentation of the food. Our Chef,Mike Cansler, has had more than 9 years of experience in the catering industry. It’s always good to hear expert advice from the chef when determining your menu selection.
Spring/Summer Menus…
Spring menus need to be light and focused on the birth of new life. Summer menus are very limitless and open to any suggestions. “Grilled Vegetables such as Zucchini, Yellow Squash, Portabella Mushrooms and Red Peppers always add color to any plate,” comments Chef Mike. “Rice Pilaf, Quinoa or Cous Cous make a nice and light starch. Just remember that the weather can make a big impact when catering outside in the spring and summer months.”
There’s no better proof of the superior service that Centerplate can provide than the testimony of a previous reception:
What would be an example of a Spring/Summer Menu?
for a sit down dinner
• Fantail Shrimp Cocktail with Cocktail Sauce
• Lobster Bisque Shooter with Crème Fraiche
• Pan Seared Citrus Glazed Scallop with Bacon & Shallot Confit
• Applewood Smoked Tenderloin Cheddar Grit Cake Shagbark BBQ
• Grilled Asparagus & Potatoe Vermont White Cheddar Gratin
Salad
- Mesculin Salad with Julienne of Pear, Shredded Swiss Cheese, Candied Walnut, Dried Cherries (Served with Raspberry Vinaigrette)
Duet Entrée
- Grilled Beef of Tenderloin with Thyme and Roasted Garlic
- Demi Glace
- Pan Seared Chicken Breast with Citrus Glaze
- Green and Yellow Wax Bean &
- Stem on Baby Carrots
- Applewood Bacon and Vermont White Cheddar Potato Cake
- Strawberry Mousse resting on Top of a Thin Layer of Chocolate Cake
- Garnished with a Chocolate Butterfly with Fresh Berries
Fall/Winter Menus…
“With the cooler temperatures this time of the year, everyone wants comfort food,” says our Chef Mike Cansler. “There are beautiful Fall squashes available during these months. Risotto and Barley accommodate the menu nicely. The main entrée can range from Pan Seared Filet to Airline Chicken Breast with your choice of Stuffing.”
It’s always easier to have a themed reception versus focusing on one color. For Fall/Winter receptions, it’s easy to bring out the colors of the season through your flowers and table linens.
What would be an example of a Fall/Winter Menu?
for Hor d’oeuvre buffet menu
- Fantail Shrimp Cocktail with Cocktail Sauce
- Lobster Bisque Shooter with Crème Fraiche
- Pan Seared Citrus Glazed Scallop with Bacon & Shallot Confit
- Applewood Smoked Tenderloin Cheddar Grit Cake Shagbark BBQ
- Grilled Asparagus & Potatoe Vermont White Cheddar Gratin
Angie Harter
Sales Manager and Event Coordinator
Centerplate at the Old National Centre
Angie.harter@centerplate.com
